Canning of squid
| Data(s) |
1980
|
|---|---|
| Resumo |
A simple method for canning squid (Loligo sp.) is discussed. Hot blanching the dressed meat in 7% brine containing 0.2% citric acid for 5 min, packing and subsequent filling with 2% brine containing 0.2% citric acid and processing at 1.0 kg/cm² steam for 20 mm gave an excellent canned product with good shelf-life. |
| Formato |
application/pdf |
| Identificador |
http://aquaticcommons.org/18094/1/FT17.2_093.pdf Varma, P.R.G. and Joseph, J. (1980) Canning of squid. Fishery Technology, 17(2), pp. 93-94. |
| Idioma(s) |
en |
| Relação |
http://aquaticcommons.org/18094/ |
| Palavras-Chave | #Fisheries |
| Tipo |
Article NonPeerReviewed |
